Ye’zelbo gomen be’karot, as it’s called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. It’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!
Tender Kale with Carrots, Onion, and Mild Spices
- 2 ¼ cups water plus more if needed
- 1 pound kale 2 bunches, washed, ribbed, and coarsely chopped (about 10 cups)
- 1 small red onion minced (1 ½ cups)
- 1 carrot thinly sliced and cut into half-moons (1 cup)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt plus more if desired
- 4 cloves garlic pressed or grated (2 teaspoons)
- 1 jalapeño chile seeded, veined, and quartered lengthwise
- Freshly ground black pepper
- Put 2 cups of the water in a large saucepan over high heat and bring to a boil.
- Add the kale, cover, and decrease the heat to medium-high. Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching.
- Remove from the heat and let rest uncovered until cool enough to handle, about 10 minutes. Drain the kale in a colander and firmly squeeze out as much water as possible; the kale should not be wet.
- Transfer the kale to a food processor and process until finely chopped, about 10 pulses in all. Alternatively, finely chop the kale by hand with a sharp knife.
- Put the onion, carrot, oil, and salt in the same large saucepan and stir to combine. Cover and cook over medium-high heat, stirring frequently, until the onion is translucent and the carrot is just tender, about 5 minutes.
- Decrease the heat to medium, add the garlic, and stir to combine. Cook uncovered for 1 minute, stirring continuously to keep the garlic from burning.
- Add the kale, the remaining ¼ cup of water, and the chile. Stir to combine. Cover and simmer, stirring frequently, until the vegetables are tender, about 5 minutes. Season to taste with pepper and additional salt if desired, then serve.
Per cup: 212 calories; 7g protein; 11g fat; 28g carbs; 5 g fiber; 286mg sodium
Visit Kittee Berns at Cake Maker to the Stars.
- Here are more recipes for kale and other Hardy Greens.
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